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Homemade Instant Pot Salsa Verde Chicken Enchilada Casserole photo
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Instant Pot Salsa Verde Chicken Enchilada Casserole

A simple layered enchilada-style casserole made with salsa verde and shredded Instant Pot chicken.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 1 pound chicken breasts or tenderloins
  • 1 can green chiles large or small can depending on preference
  • 1 cup salsa verde
  • 1 cup green enchilada sauce
  • 1/4 cup water
  • 2 cups Mexican blend shredded cheese
  • 1 cup green enchilada sauce (for layering)
  • 12 count corn tortillas halved for layering

Instructions

  • Place the chicken, salsa verde, 1 cup green enchilada sauce, 1/4 cup water, and the can of green chiles into the Instant Pot.
  • Close the lid and set the valve to sealing. Cook on Manual/High pressure for 8 minutes.
  • When the timer finishes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and open the pot.
  • Remove the chicken and reserve 1/2 cup of the cooking liquid, discarding the rest.
  • Shred the chicken with two forks or a stand mixer paddle, then mix in the reserved 1/2 cup cooking liquid and set aside.
  • Spray a high-sided round or springform pan that fits inside your Instant Pot with cooking spray. Cut the 12 corn tortillas in half.
  • Assemble the casserole: place a layer of tortilla halves on the bottom, spoon some of the remaining 1 cup enchilada sauce over them, add a layer of shredded chicken, then sprinkle with some cheese.
  • Repeat the tortilla, sauce, chicken, and cheese layers one more time. Top with a final layer of tortilla halves, remaining enchilada sauce, and the rest of the cheese. Cover tightly with nonstick-sprayed foil.
  • Add 1/2 to 3/4 cup water to the bottom of the Instant Pot and place the trivet inside. Use a foil sling or trivet handles to carefully lower the covered pan onto the trivet.
  • Close the lid, set the valve to sealing, and cook on Manual/High pressure for 12 minutes (add 2–3 minutes if chilled, 4–5 minutes if frozen).
  • When cooking finishes, carefully quick-release the pressure. Let the casserole sit in the pot for 5–10 minutes to set before carefully removing and serving.

Equipment

  • Instant Pot
  • Springform Pan
  • Trivet
  • Mixing Bowls
  • Two forks or stand mixer with paddle
  • Aluminum Foil

Notes

  • Use a springform pan for easiest removal.
  • Adjust canned chiles to taste for spiciness.
  • Spray foil with cooking spray to prevent sticking.
  • Increase final cook time if the casserole is chilled or frozen.